text.skipToContent text.skipToNavigation

Club Sandwich-style Lobster Croissant

Persons

8

Preparation time

Difficulty

Cost

Club Sandwich-style
Christophe Pélerbe

Recipe created by :

Christophe Pélerbe, Baker Expert France

Logo_BBCC

Moments of consumption :

Aperitif Dinner Breakfast Brunch Snack Lunch

Recipe made with :

32956 Mini Croissant 20g /medias/sys_master/images/h5b/hbb/8841811099678/Picto_Pac_EN/Picto-Pac-EN.svg

Picto_ingredients.svg List of ingredients

Croissant base

  • 39 mini croissants 20 g

Lobster filling

  • 6 live lobsters (around 550 g each)
  • 2 level teaspoons of crushed Batak berries
  • 80 g celery (chopped into small pieces)
  • 10 g chopped chives
  • 8 g fresh chopped tarragon leaves
  • 2 lemons

Mayonnaise

  • 400 g crème fraîche 35%
  • 4 eggs
  • 150 g neutral oil (such as Isio 4 or grape seed)
  • 1 teaspoon of fine mustard
  • 2 teaspoons of wholegrain mustard 

Seasoning

  • Around 1 g of Espelette pepper
  • 3 teaspoons of Guérande Fleur de Sel
  • 1 teaspoon of ground five-peppercorn blend

Fillings & topping

  • 2 medium-size sucrine lettuces
  • 20 to 24 sprigs of fresh samphire (raw or pickled)
  • 6 teaspoons of trout roe
  • 2 tablespoons of panko breadcrumbs
  • 1 tablespoon of poppy seeds

Bisque de homard

  • ½ fennel
  • 2 onions
  • 1 sand-grown carrot
  • 20 cl Muscadet
  • 1 tablespoon of double concentrated tomato purée
  • 2 sprigs of thyme
  • 4 bay leaves
  • 2 star anise
  • Olive oil
  • Water

Picto_preparation.svg Preparation steps

  • Tray of mini croissants : Beat an egg with a pinch of salt for glazing. Put a sheet of baking paper on a pastry tray. Add a pre-greased stainless steel frame (30 × 20 × 5 cm). Arrange 35 mini croissants evenly in the frame. Leave to defrost for 45 minutes to 1 hour. Coat in egg wash. Preheat the oven to 180°C, damper open. Put in the oven, then decrease to 155-160°C depending on the oven. Bake for 40 to 45 minutes. Remove from the oven and leave to cool completely on a wire rack.
  • Half-croissant cones : Cut 4 frozen mini croissants in half to obtain 8 cone-shaped half-croissants. Coat them entirely in egg wash. Top each half-croissant with poppy seeds (from the tip to the base). Top the sliced side only with the panko breadcrumbs. Arrange the half-croissants upright on a tray lined with baking paper. Pre-heat the oven to 180°C, put in the oven then reduce to 170°C. Bake for 13 to 15 minutes. Leave to cool on a wire rack. 
  • Cooking the lobsters : Cook the lobsters. Once cooled, peel. Put the meat in a refrigerator. Keep the heads and shells of the claws for the bisque.
  • Bisque de homard : Chop the aromatic garnish (carrots, onions, fennel). Remove the heads from the lobsters. Cut the heads into pieces. Heat the olive oil in a pan. Sauté the lobster heads until the water has evaporated. Add the aromatic garnish and sauté. Add the tomato purée and cook for 2 to 3 minutes to remove the acidity. Deglaze with the white wine and reduce until dry. Moisten with water. Add the bouquet garni (thyme, bay leaf, star anise). Simmer for 2 minutes. Strain using a damp cloth. Reduce until the consistency is syrup-like. Cool and set aside in a refrigerator.
  • Preparation of the lobster filling : Cut 32 thin slices from the lobster tails for the topping. Cut the rest of the meat into large chunks. Make a thick mayonnaise with 3 egg yolks, fine mustard, salt, pepper and 200 g of oil. Keep 1 tablespoon of mayonnaise for the topping. Whisk the rest of the mayonnaise with the cold bisque to make lobster mayonnaise. Put 8 level tablespoons aside for the decoration.
  • Assembling the filling : Mix together the lobster pieces, lemon zest, juice of one lemon, Batak berries, celery, chives and tarragon. Add the lobster mayonnaise, 150 g of crème fraîche and the wholegrain mustard. Delicately mix and adjust the seasoning. Put in the fridge.
  • Assembly : Cut the cooled mini croissants horizontally. Spread half of the filling on the base. Add the sucrine lettuce leaves. Spread on the rest of the filling. Cover the upper part. Finely trim the edges. Lightly brush the surface and cones with olive oil. Cut into 8 triangular portions.
  • Make the topping : Lightly hollow out the cut side of the cones. Fill each cone with a teaspoon of trout roe. Attach a cone to each triangle with a dot of mayonnaise. Arrange 4 segments of lobster per portion. Drizzle lightly with olive oil. Add the rinsed, dried and oiled samphire.
Download the recipe